Mexican Cauliflower Rice Bowl with Pico de Gallo - PCOS-Friendly Recipe
Nutrition per Serving
350
Calories
12g
Protein
45g
Carbs
15g
Fat
Grocery list: Cauliflower, Olive oil, Onion, Bell pepper, Garlic, Tomatoes, Cilantro, Lime. GI: Cauliflower (low), Onion (low), Bell pepper (low), Tomatoes (low).
Ingredients
- 1 medium head cauliflower (or 4 cups riced cauliflower)
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic minced
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime juiced, Salt and pepper to taste
Instructions
- Rice the cauliflower in a food processor.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, bell pepper, and garlic to the skillet and sauté until softened.
- Add the riced cauliflower to the skillet and cook for about 5 minutes, until it's softened and beginning to brown.
- While the cauliflower is cooking, mix together the tomatoes, cilantro, and lime juice to make the pico de gallo.
- Season the cauliflower rice with salt and pepper to taste.
- Serve the cauliflower rice topped with the pico de gallo.
This PCOS-friendly recipe is packed with nutrients that are beneficial for managing PCOS symptoms. The cauliflower provides a low GI alternative to rice, helping to control blood sugar levels. The fresh vegetables in the pico de gallo provide a variety of vitamins and minerals, including vitamin C and potassium. The olive oil provides healthy monounsaturated fats. This meal is quick and easy to prepare, making it a great choice for a healthy, balanced diet.
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